Pickled Jalapeno Eggs With A Punch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | c | White vinegar |
| 1 | c | Water |
| 1 | Onion, chopped | |
| 1 | T | Salt |
| 2 | Dozen small or medium | |
| hard-cooked eggs peeled | ||
| 1 | Jar, 16-ounce sliced hot | |
| jalapeno peppers or the | ||
| equivilent in fresh | ||
| sliced | ||
| peppers | ||
| 1 | T | Bottled hot pepper sauce |
INSTRUCTIONS
In a large saucepan, combine the vinegar, water, onion, and salt. Bring to boiling. Simmer, uncovered, for 10 minutes. Remove from heat. Place eggs in clean hot jars. Stir undrained peppers and hot-pepper sauce into vinegar mixture. Pour over eggs, dividing the peppers evenly amoung jars. Store in refrigerator up to 7 days. To serve, drain eggs. Slice, and serve with sour cream and additional hot pepper sauce or ground black pepper. Makes 2 quarts or 4 pints. Posted to EAT-L Digest 04 Sep 96 From: BENDEL JODY <bendel@MHD1.MOORHEAD.MSUS.EDU> Date: Wed, 4 Sep 1996 21:12:55 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 94
Total Fat: 12.8g
Cholesterol: 424.3mg
Sodium: 7234.1mg
Potassium: 1626.7mg
Carbohydrates: 78g
Fiber: 5.4g
Sugar: 12.6g
Protein: 17.3g